Recently, I had the rare and deliciously appreciated privilege of being cooked dinner. With the responsibility of hosting and feeding guests stripped from my meddling hands, there was no way I could creep into the kitchen even for a quick stir of a bubbling pot. Instead, I was forced to sit back al fresco in the sun and enjoy a chilled glass of bubbly with some great appreciating company. And the food was quite simply delicious. I always love eating at other people houses as I get inspiration for flavours and ideas to try myself. A feast of grilled and sweetly glazed Spanish chorizo was first to grace the table followed by 2 lovingly handmade loaves of fluffy focaccia and an olive laced ciabatta with a glistening pool of olive oil for dipping. With enough chicken, BBQ ribs and salad to feed us hungry guests, we devoured it with pleasure! Thanks Chef Tipping!
Inspired by that dangerously moreish chorizo I was eager to try it. Come Sunday, a Spanish- style roast chicken feast was on the cards. Roasted chicken with gremolata, glazed chorizo, and some spicy roasted potatoes went down a treat in the balmy weather. Hands down my favourite gem of a recipe was Jeff’s grilled chorizo so this one comes courtesy of him!
- 1 roasted chicken
- Handful of flat-leaf parsley
- ½ garlic clove
- Zest of 1 small lemon
- For the gremolata, chop the garlic finely and grate over the lemon zest. Chop the parsley finely too and then add together with the garlic and lemon and chop together to combine.
- Add a pinch of salt and pepper and then use to scatter over your freshly roasted, succulent chicken.
- 500g potatoes
- 1-2 tbsp tomato puree
- ½ tsp smoked paprika
- Olive oil
- 2 garlic cloves, skinned and crushed
- ½ lemon, juice
- Handful parsley
- Preheat the oven to 180°C . Mix the tomato puree, paprika, seasoning and about 1-2 tbsp of olive oil in a bowl.
- Cut the potatoes into small chunks about 2-3cm in size and cover with the dressing.
- Place in a lined roasting tray with the garlic and roast for 40 minutes until soft, a little crisp and cooked, turning every now and then
- When ready to serve, squeeze over the lemon and scatter with the parsley
- 1 wheel or a few sausages of raw cooking chorizo (I used the ‘Unearthed’ range. The better quality the better it will taste. I stress that this should be ‘cooking’ chorizo that is raw and not the cured kind)
- 1-2 tbsp Membrillo quince paste
- Place the chorizo on a lined baking tray
- Grill for about 8-10 minutes until cooked and golden brown or bake.
- Give the quince paste a mix to loosen it and spread evenly over the grilled chorizo. Grill again for a few more minutes until the paste has ‘melted’ over the chorizo and formed a delicious crust. Add more if you like.
- Slice into chunks and enjoy with your roast.